Heat olive oil and garlic in a nonstick fry pan with a lid.
Put skinned and quartered pheasant pheasant pieces in when hot. Salt and pepper to taste along with about a dozen rosemary leaves.
When the game is browned, get it drunk. Add wine, about a cup unless you have more than two birds.
Cover and let simmer, when the wine is mostly gone it is usually done. It will be nicely tender and tastefully delicious.
The whole process takes just less than an hour.

From Megan Sollecito, who has probably prepared well over 500 pheasants in the 26 years of marriage to Jim and his Brittanys.